Geisha Natural

Country: Colombia
Type of bean: Geisha
Region of origin: Huila
Plantation altitude: 1400 m
Harvest: manual, selective.
Process: Natural
Type of roasting : Light Roast

Tasting notes : Clementine, Floral, Nectarine, Panela, Cane Sugar.

  1. Clementine: In coffee, clementine notes refer to a bright and citrusy flavor reminiscent of the clementine fruit. It brings a zesty and refreshing quality to the coffee, contributing to a lively and vibrant taste profile.
  2. Floral: Floral notes in coffee evoke the aromatic and nuanced characteristics found in various flowers. This can include hints of jasmine, lavender, or other floral elements, adding a delicate and fragrant aspect to the coffee’s flavor.
  3. Nectarine: Nectarine notes introduce a juicy and stone fruit flavor to the coffee. Similar to the taste of ripe nectarines, this note provides a sweet and slightly tangy profile, enhancing the overall complexity of the coffee.
  4. Panela: Panela is a type of unrefined whole cane sugar, traditionally used in Latin American cuisine. In coffee, panela notes bring a distinct sweetness with hints of caramel and molasses. It adds a rich and natural sweetness to the brew.
  5. Cane Sugar: Cane sugar notes indicate a sweetness reminiscent of sugar derived from sugarcane. It is a classic and familiar sweetness that can range from subtle to more pronounced, contributing to the overall balance of flavors in the coffee.

These tasting notes provide a detailed description of the diverse and nuanced flavors found in coffee, allowing enthusiasts to appreciate the intricate characteristics of different coffee varieties. The combination of clementine, floral, nectarine, panela, and cane sugar creates a well-rounded and flavorful profile, offering a delightful and sensorial coffee experience.

Discovering Excellence: Geisha Natural Coffee from the Heart of Colombia

Rogelio and Leidy Johanna Espinosa prioritize high-quality batches at Finca La Bonita, cultivating Geisha and Java varieties with precision. Since acquiring the farm, their commitment to cultivating and processing exceptional coffees, including naturals like this lot, has been unwavering. They named the farm Finca La Bonita, meaning “beautiful” in Spanish, reflecting the breathtaking views from its flat, picturesque lands.

Rogelio emphasizes the farm’s unparalleled beauty, focusing on realizing the potential of Geisha and Java through Good Agricultural Practices (GAP) and shaded tree presence. Hired pickers selectively harvest ripe, red cherries, delivering them to their on-site wet mill. Pickers are urged to select only ripe cherries, and upon reception, cherries undergo meticulous sorting, ensuring less than 1% of processed cherries are unripe. Selected cherries are spread on raised beds for sun drying, with frequent raking for uniform drying.

The Geisha variety, originating from Ethiopian coffee forests in the 1930s, gained modern fame in 2005 when a lot won the “Best of Panama” competition, setting contemporary records at over $20 per pound. Today, Geisha is renowned for delicate floral notes of jasmine and stone fruits.

Huila, in southwest Colombia, is a well-known coffee-growing region. Known for its quality coffees, Huila benefits from favorable geographical conditions, with the Colombian Massif providing up to 70% of drinking and agricultural water. Colombia has been producing and exporting coffee renowned for its full body, vibrant acidity, and rich aftertaste since the early 19th century. In recent years, the Colombian specialty coffee sector has flourished, with increased attention to isolating the highest quality beans for separate marketing under specific brands or stories.

Besides its diverse taste profiles, Colombia has expanded certification options, including Fairtrade, Rainforest Alliance, UTZ, and Organic, reflecting the country’s commitment to sustainability and quality in its coffee production.


Our Legacy:

Five generations ago, Ines and Petronila acquired lands on the Cacahuatique hills in El Salvador, setting the stage for our family’s coffee legacy. Today, we continue this tradition with family members in Central America managing the plantations and overseeing processing and marketing in France. Our coffee beans from El Salvador offer a unique taste attributed to the region’s rich volcanic soils, a legacy that speaks of resilience and dedication.


Certified Excellence:

Our team, armed with roasting, tasting, and barista certificates from the Salvadoran Coffee Council, brings unparalleled expertise to every cup. Our Rainforest Alliance certified production not only delivers exquisite Red Bourbon Grand Cru coffee but also contributes to the improvement of Salvadoran coffee farmers’ lives.



The journey from picking to roasting is an intricate process, involving manual harvest, rigorous bean selection, and natural drying under the sun. Roasting, the art that transforms beans into masterpieces, demands precision. Our beans become works of art under the skilled touch of a barista magician.

Embark on a journey of sensory delight with De La Sierra’s H2 Semi-Washed Anaerobic Coffee. Each sip encapsulates our dedication to quality, sustainability, and the rich history of El Salvador’s coffee culture.


Discover Our History: De La Sierra’s Story
Connect With Us: Follow us on Facebook and Instagram for more updates and behind-the-scenes moments.
Weight 150 g

Grain coffee, Ground coffee

Type de machine

Aeropress, Chemex, Clever Dripper, Cold Brew, Electric Coffee maker, Espresso, Moka, Piston or French press, Siphon, V60


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